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–+ servings
Delicious Quick Chicken Pot Pie with creamy filling and flaky crust

Quick Chicken Pot Pie

Quick Chicken Pot Pie is the ultimate comfort food for busy weeknights. Creamy, cozy, and ready in no time—this recipe hits all the right notes without the fuss. Bonus: it freezes beautifully, making dinner even easier down the line.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main
Cuisine American
Servings 6 slices
Calories 430 kcal

Equipment

  • Pie Pan or Casserole Dish
  • Mixing Bowl
  • Oven

Ingredients
  

Filling

  • 2 cups cooked chicken shredded, rotisserie works great
  • 2 cups frozen mixed vegetables peas, carrots, corn, etc.
  • 1 can cream of chicken soup 10.5 oz
  • 1/2 cup milk

Crust

  • 2 pie crusts store-bought or homemade

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a mixing bowl, combine shredded chicken, frozen veggies, cream of chicken soup, and milk. Stir until well mixed.
  • Place one pie crust in the bottom of a deep pie dish or baking dish. Pour filling on top and spread evenly.
  • Top with the second crust. Seal edges, cut a few slits in the top for steam to escape.
  • Bake for 30 minutes, or until crust is golden and filling is bubbly.
  • Let cool for 5 minutes before serving. Enjoy!

Notes

To freeze: cool completely, wrap tightly, and freeze up to 3 months. Reheat from frozen at 350°F for about 30 minutes. You can also make mini pot pies in ramekins for individual servings. Swap in leftover turkey after the holidays for a delicious twist.

Nutrition

Calories: 430kcalCarbohydrates: 32gProtein: 22gFat: 24gSaturated Fat: 9gCholesterol: 65mgSodium: 780mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 2400IUVitamin C: 6mgCalcium: 70mgIron: 2.5mg
Keyword chicken, comfort food, easy, Fall
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